A Review of the Principles and Applications of Near-Infrared Spectroscopy to Characterize Meat, Fat, and Meat Products

• Published in: Applied spectroscopy Vol. 71; no. 7; p. 1403
• Main Authors: Prieto, Nuria, Pawluczyk, Olga, Dugan, Michael Edward Russell, Aalhus, Jennifer Lynn
• Format: Journal Article
• Language: English
• Published: United States 01.07.2017
• Subjects: Animals; Cattle; Chickens; Dietary Fats - analysis; Dietary Fats - standards; Meat - analysis; Meat - standards; Meat Products - analysis; Meat Products - standards; Micro-Electrical-Mechanical Systems; Quality Control; Sheep; Spectroscopy, Near-Infrared - instrumentation; Spectroscopy, Near-Infrared - methods; Swine; portable instruments; fat; meat; online; Near-infrared spectroscopy; quality

Consumer demand for quality and healthfulness has led to a higher need for quality assurance in meat production. This requirement has increased interest in near-infrared (NIR) spectroscopy due to the ability for rapid, environmentally friendly, and noninvasive prediction of meat quality or authentic...